Combine almond flour, coconut flour, baking soda, baking powder, cinnamon, ginger, cloves, and sea salt in small bowl. Set aside.
In a medium bowl, combine coconut oil, pumpkin puree and vanilla extract. Set aside.
Place 2 tablespoons room temperature water in a separate mixing bowl and sprinkle gelatin on top. Allow to sit 5 minutes.
Add ¼ cup hot water to the gelatin mixture and whisk until gelatin is completely dissolved. Add granular low carb sweetener and beat until mixture is white and fluffy.
Fold the pumpkin mixture into the fluffy gelatin mixture then combine well using an electric mixer.
Gradually beat the dry ingredients into the pumpkin mix.
Drop by rounded tablespoons onto greased or lined baking pans. Press down slightly using fingers.
Bake at 350°F for 12 to 15 minutes. Allow cookies to cool completely before removing from pan. To speed things up, you can put them in the refrigerator.
If using the glaze, combine all the glaze ingredients in a small bowl then drizzle onto cookies.
Store cookies covered in the refrigerator.
Make sure the cookies have cooled completely before moving them to a rack or plate. Removing them too soon can cause them to break apart as they aren't fully set until cooled or chilled.Drizzle the glaze, but don't completely cover the cookies with it. You don't want the glaze to overwhelm the rest of the cookie.These cookies tend to stick to baking sheets, so use a silicone baking mat or parchment paper on your baking sheet.